SHREDDED CASSAVA RECIPES

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CHIMICHANGAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chimichangas Recipe: How to Make It - Taste of Home image

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 14

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 flour tortillas (12 inches), warmed
Vegetable oil
Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

  • In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potato until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 862mg sodium, CarbohydrateContent 41g carbohydrate (2g sugars, FiberContent 7g fiber), ProteinContent 16g protein.

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